Salad with rice, egg, and mayonnaise
Description
The recipe won't take much time. This salad is great because it's made from common ingredients that are always available in the refrigerator. Thanks to the rice, the salad turns out quite filling and can serve both as a standalone appetizer and as a side dish for meat or poultry. A nutritious dish with a well-balanced flavor, perfect for any occasion. Serve at the table.
Instructions
- 1
Step 1
Prepare all the ingredients. For the salad, you can use cooked rice (for example, leftover from dinner). If you're cooking rice specifically for the salad, it's better to choose a long-grain variety, as it will remain fluffy after cooking. Boil the eggs and let them cool.
- 2
Step 2
Rinse the rice, add water, and place over medium heat. When the water comes to a boil, add a pinch of salt, reduce the heat to low, and cook for about 20 minutes. The rice should not become mushy, but should be tender. Once done, drain the water, transfer the rice to a colander, and let it cool completely.
- 3
Step 3
Wash the cucumber and cut it into cubes.
- 4
Step 4
Peel the eggs and cut them into cubes roughly the same size as the cucumber.
- 5
Step 5
Add rice and chopped herbs to the cucumbers with eggs. You can use any herbs you like; I used parsley, dill, and green onion.
- 6
Step 6
Season the salad with salt and pepper, add mayonnaise, and mix well.
- 7
Step 7
The salad with rice, egg, and mayonnaise is ready. Serve immediately.